This week is all about change. After four and half years, Andy took a new job which starts today. Last Thursday we commenced a kitchen and bathroom renovation on our apartment. We could have continued to live there, but with me six months pregnant and our living in what looks like a war zone and Mom and Dad within commuting distance of the city, we decided to stay with them through the four to six weeks of renovations.
While some might shudder at the idea, living with Mom and Dad is easy. Aside from the longer commute to work, it’s actually enjoyable. They transformed the room above the garage into a cozy little apartment, and cleaned out a large closet for our clothes. And of course, we’re not complaining about the perpetually well-stocked fridge and pantry!
Mom’s in Alabama with her Mom and cousins this week, so it’s just me and my two favorite guys. Yesterday they both worked hard. Andy, training for the New York City Marathon, ran eighteen miles in the morning, while Dad worked at four church services (8 am, 10 am, 4 pm, and 5:30 pm).
Amid all this, Andy and I drove back to the city to pick up more clothes and a few forgotten items, but we didn’t mind. We got a sneak peek at the renovations, and here’s what they’ve done. I keep telling myself it’s gotta look worse before it gets better!
With all this going on, plus it being the night before Andy started his new job, I wanted dinner to be special. In the midst of change and busy schedules, a good meal is important for grounding us and slowing us down.We all needed something substantial and celebratory, yet simple and satisfying.
For our family, a celebration often includes lamb, so I made a wonderful this wonderful, one-dish Braised Lamb Shanks with Tomatoes and White Beans. It feels “fancy”, but it only took about twenty minutes to get them in the oven. I served up the lamb shanks with mashed potatoes, roasted carrots and parsnips, and green peas. While Andy turned on the music and lit the candles, Dad opened a bottle of Chateauneuf-du-Pape, and we sat down to a soul-satisfying dinner.
- 4 large lamb shanks
- 2 tablespoons olive oil
- Salt and ground black pepper
- 1 large onion, cut into medium dice
- 3 carrots, cut into medium chunks
- 3 celery stalks, cut into medium chunks
- 3 large garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup red wine
- 1 can (14.5 ounces) crushed tomatoes
- 1 cans (about 16 ounces) cannelini or other white beans, drained
- Adjust oven rack to lower middle position and heat oven to 450 degrees.
- Heat a large Dutch oven over low heat. Meanwhile, place shanks in a medium bowl; coat with oil and season generously with salt and pepper.
- A few minutes before searing shanks, increase heat to a strong medium-high until wisps of smoke rise from the pan. Add shanks; sear on all sides until well browned, 7 to 8 minutes total. Transfer to a bowl; set aside.
- Add onions, carrots, and celery to the now empty roasting pan (Shanks should have rendered enough fat to sauté onions. If not, add another tablespoon of oil; sauté until lightly browned, 5 minutes. Add garlic and rosemary; cook until fragrant, about a minute. Whisk in flour, then broth, wine, and tomatoes, seasoning with salt and pepper.
- Return shanks to pan. Place a sheet of heavy-duty foil over the pot. Press the foil down so that it touches the stew; seal foil completely around the edges then cover with lid. Turn burner on medium-high until you hear juices bubble. Set pot in oven and cook for 1½ hours.
- Transfer pan from oven to stove; arrange shanks on a serving platter; cover with foil to keep warm. Stir beans into stew juices; (remembering pot handles are hot) simmer over medium heat to blend flavors, about 5 minutes. Serve.
Our lives seem similar at the moment, my husband started a new job yesterday too! We are considering building a living area over our garage for my parents who are in their 80s and need to be close by.
The lamb looks absolutely delicious and I will try your recipe this fall soon. Best of luck with your renovations!!
Wow, Maggy, those shanks look so rich and delicious. Wish I had been there to make it a foursome. Thank you for looking after my man in my absence. He’s a superb dishwasher and skilled at laundry. He’s a genius writer, editor, and preacher. He chops wood, paints rooms, pulls weeds, and hangs pictures to perfection. In the kitchen, however, he’s slightly challenged!
This looks wonderful! I can’t wait to see the finished reno!
This dish looks perfect for the weekend and then I can save leftovers for later!!
Love the lamb shank recipe and would love to try it. But the shanks themselves are not that easy to find. Would appreciate your sources in the Darien CT area?
Hope the renovation is almost done. New apartment, new baby. Pretty exciting!
Congratulations all around!
Hey Anne,
We can usually find lamb shanks at Whole Foods. Palmers can get them for you too, but let us know if you want them, and we’ll pick some up for you next time we’re in Pennsylvania. We’ve got a great butcher down there!
I made this dish for my husband’s birthday. It was easy to make and was absolutely delicious! This recipe is a real winner!
I ended doing a semi-boneless lamb leg in a home sous vide machine. I ruebbd it with oil, spiced it up and vacuum sealed it. Then it went into the water bath for 24 hours at 138 degrees. After it came out of the bag, I dried it off and browned it under the broiler for a few minutes. It was incredibly moist, tender and evenly cook to a light pink color. It was described as being a night-and-day difference compared to a traditionally roasted lamb. I was told that I’ll be making Easter dinner from now on. Lol.
Just wondering what the purpose is of covering the stew with foil? Is it to keep it more evenly heated, which is what I thought the dutch oven does for it?
The tightly sealed foil creates a modified pressure cooker, greatly reducing cooking time and creating a richer sauce.